Roasted Butternut Squash, Pomegranate and Wild Rice "Stuffing"

Serves: 6 Save

Ingredients (18)

  • 2 cups wild rice, rinsed
  • 4 ounces kale, ribs removed and chopped small (preferably the Tuscan variety, about 1/2 bunch or 2 cups)
  • 3/4 cup chopped green onion (from 1 large or 2 medium bunches), divided
  • 4 ounces goat cheese (about 2/3 cup crumbled)
  • Arils from 1 medium pomegranate, or 1/2 cup chopped dried cranberries
  • 1/2 cup raw pepitas (green pumpkin seeds)
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon
  • 1 small-to-medium (2 to 2 1/2 pounds) butternut squash, cut into 3/4-inch cubes
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon fine sea salt
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1 tablespoon grated fresh ginger
  • 3/4 teaspoon fine sea salt

Directions

Learn how to make this recipe at Cookie and Kate

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